A delicious Easter pie prepared with Italian pie dough filled with cooked wheat kernels, ricotta cheese, candied fruits, eggs and sugar.
Carrot cake is a favorite, and for good reason. Which is why we want carrot cake every which way, starting with these five new takes on the classic.
From chicks to bunnies and lambs, check out how to make these sweet spring animals into fun Easter treats.
Classic Italian Easter bread is a favorite braided breads, thanks to its creative use of colorful eggs between woven layers of dough.
Celebrate Easter with a traditional Cassata cake of ricotta cheese, dark chocolate and candied fruit.
Crescia is a tall, golden Pecorino Romano Easter cheese bread hailing from Umbria.
Here’s what we are sipping on this spring and our favorite spring foods to pair these bottles with. Hosting a spring soirée or Easter celebration? Take notes!
Pasqua is the traditional Italian Easter lunch that is celebrated all over Italy. It brings together family and friends to celebrate Easter and Spring.
Get crafty with your Easter Eggs! Create amazing works of art you want to show off to your friends and family!
NYC’s classic Italian restaurant, Patsy’s, shares their sweet Easter bread studded with colorful eggs.
For the crafty-at-heart, thrill your guests with vibrant spring colors and gorgeous works of egg-centric art.
From traditional orange-glazed ham to new additions like a wild salmon hash, discover ideas for brunch from sides, to mains and even a Prosecco punch.
Welcome in the new spring season with spring lamb roasted, grilled, whole, or ground. Lamb 10 ways.
Create a variety of hard-boiled eggs for spring that will intrigue diners of all ages.
Easter is around the corner and Honest Cooking has your guide to planning the perfect spring meal.
Jellybeans, malted eggs, marshmallow bunnies, and cream-filled eggs. Check out how to make your own easter candy creations.
It’s always a good idea to celebrate anything with carrot cake. Here are ten delicious recipes for everyone to enjoy.
Cut from sweet, spicy gingerbread, topped with a generous layer of royal icing and studded with a selection of pick and mix favorites.
The approaching Easter holiday brings to mind an amalgam of secular, religious and ethnic traditions.
This gluten free cake is perfect for Easter – packed full of flavour and the little hidden waterfalls of tangy lemon syrup are to die for.
Chocolate sculpted like tall-eared rabbits, foil-wrapped candy eggs – no holiday is free from novelty themed confections, especially Easter.
The decadence that this dessert holds is undeniable to any sweet tooth and has been for generations.
Olivia Caminiti gets introduced to the tradition of eating a sweet bread pudding for breakfast.
Ajvar is the classic – and utterly delicious – red pepper relish from the Balkans.
Suzie Castello provides for her children by trading vinegar for chocolate.
With spring here, fresh asparagus is beginning to appear at grocery stores across the northern…
This is a cute way of serving eggs during Easter. You don’t need to make dough for the baskets, just use regular bread toast.
The thought of Easter bunnies munching on carrots makes Kelsey Hilts think of this delicious carrot cake.
Nega Maluca is a dense and not-too-sweet cake which is often served at Brazilian parties.
Schiacciata is a typical Italian Easter sweet bread, popular in most of the Tuscan region.
A flavor packed version of egg salad. Perfect for those Easter lunches.
Mia Irene Kristensen with a spring recipe perfect for that first spring picnic.
Eric Isaac with some tips on how to dye easter eggs with natural dyes.
Pinca, also called sirnica, is a traditional Croatian Easter sweet bread.
A rich and sweet bread filled with dried fruits and almond paste, traditionally served in the Netherlands during Easter.
These Easter cupcakes are fresh, bursting with citrus flavor and filled with lemon curd – perfect for warm days ahead.
At Chicago’s The Publican, Carly DeFilippo has an almost religious brunch experience on Easter morning.
Ruby Moukli with a tip on how to win any competition for Biggest Easter Egg this year.
Ruby Moukli serves her own take on her Nan’s fantastic Easter Trifle.
Natalie McLaury feeds her citrus addiction with a fresh and vibrant salad from Whole Foods.
Valerie Harrison with the story of one of the most famous baked Easter goods.
Kelsey Hilts continues to experiment with natural dyes, and today the turn has come to Cupcake frosting.
Tamara Novacoviç with her Croatian take on the classic Southern dish. A simple, but delicious way of making eggs a lot more fun.
These lovely tarts will keep you going until 100 and beyond. Just like Great Aunt Tadsie.
These lovely Easter treats were inspired by a late night craving-expedition to the freezer.
Sarah Schiffman decides to go all in on these amazing coconut macaroons with lemon curd for Passover.
This week’s Pig Of The Week column from Lars Hinnerskov Eriksen takes a populist turn for Easter, and becomes Chick Of The Week.
In Prague, Easter celebrations are more about welcoming spring than anything else.
Amrita Rawat gets a craving for Carrot Cake this Easter, and blames the ever present Easter Bunny for reminding her to eat more carrots.
Is it at all possible to please vegetarians during Easter? Jerri Green with a few helpful tips.
Natalie McLaury with a childhood favorite cookie that she vows to start making a lot more often.
Miriam Garcia let’s us in on the secrets to making perfect Spanish Easter Torrijas, the Iberian answer to French Toast.
Tamara Novacoviç on Croatian Easter traditions, and with a recipe for the delicious traditional Easter cake.
Egg dyeing is an almost worldwide Easter tradition, and Kelsey Hilts has some great tips to natural dyeing.
One of the most classic Easter baking recipes, interpreted by Kelsey Hilts.
Pam Kananvos takes us on a trip through the pastry shops of Athens, and introduces us to the typical Greek Easter cookies – Koulouria.
Yvette Marquez-Sharpnack shares her secret family recipe for the classic Mexican Lent bread pudding Capirotada.